Start by preheating your oven to 400°F (200°C). Halve the eggplant lengthwise and score the flesh in a crisscross pattern. Place the eggplant halves on a baking sheet, cut side up, and drizzle olive oil over them. Roast for about 30–35 minutes until the flesh is soft and caramelized.

Once the eggplant has cooled slightly, scoop out the flesh and place it in a food processor. Add tahini, fresh garlic, lemon juice, and salt. Blend until smooth and creamy, about 1–2 minutes. If too thick, drizzle in a bit of water or olive oil while blending. Transfer to a bowl and refrigerate to chill.

In a large skillet, heat a tablespoon of olive oil over medium heat. Sauté chopped onions and bell peppers for 5–7 minutes until soft. Add diced tomatoes and roasted eggplant flesh to the skillet. Stir in salt, pepper, and Italian herbs, letting the mixture simmer for about 15 minutes.

Serve Baba Ganoush with warm pita bread or fresh veggie sticks, and eggplant cacciatore hot over a bed of pasta or with crusty bread.